News

Peach and Mozzarella Salad with Orange, Basil and Poppy Seed Dressing

Peach and Mozzarella Salad with Orange, Basil and Poppy Seed Dressing

Fresh local peaches and nectarines everywhere!! This recipe makes enough to feed a crowd. If you want to make a smaller batch: half the recipe of peaches and mozzarella and use half of the dressing (do not half the dressing recipe just use less on the salad).
Made with Amore,
💗Elena
Preparation:
In a large serving bowl cut and mix:
10 large ripe peaches or nectarines
3-4 Cups fresh mozzarella cheese
Dressing:
In a large mason jar add all the
Ingredients below then shake vigorously. Keeps in fridge up to one week. 
Zest and juice of two large
1 Cup fresh chopped basil leaves
1 1/2 Cups high quality extra virgin olive oil 
3 TBS of apple cider vinegar (sherry vinegar works well too) 
3 Tsp. Poppy seeds
Salt and pepper to taste
Pour dressing over peaches, mozzarella and arugula (if desired), toss, then serve!

STRAWBERRY RHUBARB BISCUIT COBBLER with HOMEMADE VANILLA BEAN GELATO

STRAWBERRY RHUBARB BISCUIT COBBLER with HOMEMADE VANILLA BEAN GELATO

Sweet. Tart. Flaky. Warm. Cool. Creamy. Dreamy. Perfection! If you can’t decide between a traditional fruit cobbler and shortcakes topped with fruit this recipe combines the absolute best taste, texture, and tradition of both desserts. I hope you enjoy this around a table full of laughter and love, or, sitting in a cozy spot indulging in a big bowl of this fresh and fruity summer delight.

Made with Amore,
💗Elena
INGREDIENTS:
STRAWBERRY RHUBARB MIXTURE
1 cup rhubarb, roughly chopped
2 cups strawberries, sliced into halves / quarters
1/3 cup brown sugar
3 tbsp fresh orange juice
1 tbsp cornstarch
BUTTERMILK BISCUITS
3 cups all purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup cold butter, cubed
1 cup buttermilk
1 tsp fresh lemon zest
1 egg
2 tsp pure vanilla extract
A little fresh cream to brush over the biscuits before baking.
DIRECTIONS:
Preheat oven to 350 degree F.
STRAWBERRY RHUBARB MIXTURE
1. Mix brown sugar and cornstarch in a small bowl.
2. Toss all remaining ingredients in another bowl
3. Spray a 9x13 in baking dish (baking dish can be slightly bigger or smaller) and place fruit mixture
BUTTERMILK BISCUIT DOUGH
-In a small mixing bowl, combine buttermilk, egg, vanilla, and lemon zest. Set in the fridge until ready to use.
-Next, in a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt until evenly combined.
-Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks.
-Drizzle the chilled wet ingredients over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms.
-Turn the ragged dough out onto a cool lightly flour work surface and dust with flour.  Gently shape the dough into a rough rectangle and fold the right half of the dough over onto the left half; repeat this process 2 more  times.
-Dust the top of your dough with a bit more flour and gently roll pat into a 1 1/2 inch thick disk. Use a biscuit cutter or the rim of a glass to cut out your 9 shortcakes.
-Place the biscuits in the baking dish over the top of the strawberry rhubarb mixture- you may have a few left over depending on pan. Optional: Brush the tops with fresh cream and sprinkle with sugar.
* biscuit dough may be refrigerated for up to one day
-Bake the cobbler for 35 to 45 minutes, until it’s golden and cooked through (tent with tinfoil 20 minutes into cooking). To make sure it’s done I pull it out and check the underside of the biscuits. If they aren’t doughy it’s done!
Serve immediately with vanilla ice cream.
Recipe adapted from The Sweet and Simple Kitchen
This is the recipe I use for the gelato Sicilian Vanilla Bean Gelato from Food Nouveau http://foodnouveau.com/recipes/desserts/frozen/sicilian-style-vanilla-bean-gelato/ (I use 1/2 C sugar not 3/4 so you decide depending on taste!) If you don’t feel like making your own simply top with your favorite ice cream, custard, or gelato!

Pesto Genovese (classic basil pesto)

Pesto Genovese (classic basil pesto)

Ingredients:
4 tbsp. pine nuts
1 tsp. kosher salt
2 garlic cloves, peeled
4 packed cups sweet Italian basil, leaves picked, thick stems removed
1/2 cup good quality olive oil (add as needed if consistency is too thick)
1⁄2 cup Parmigiano-Reggiano, finely chopped
1⁄4 cup Pecorino Fiore Sardo (Pecorino Sardo), finely chopped
Preparation:
Combine all ingredients in food processor, Vitamix, or blender* and blend until coarsely combined or smooth depending on preference. Stop 3-4 times to scrape sides with spatula. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill. This prevents browning of basil.) Enjoy with pasta**, on sandwiches, or as a dip!
*Preparation Tip: A trick to avoid the risk of the heat produced by the food processor spoiling the pesto flavor is best to put the removable parts of the processor or the blender in the freezer for a couple of hours before using it. Also, in order to reduce the amount of time the leaves are in contact with the blades (causing browning and spoiling flavor) put all your ingredients in the food processor at once using the maximum speed; if you work fast, you'll get a great pesto. (It's helpful to stop the processor three or four times to scrape the pesto from the sides with a spatula.)
**Serving Tip: To serve with pasta, combine with a few tablespoons of pasta cooking water so it will coat the pasta evenly.

Elena Hoarau Davis Bio

Elena Hoarau Davis Bio

Touché is excited to introduce our new recipe guru, Elena Hoarau Davis. 

Elena Hoarau Davis was born in Sardegna, Italy (home of her mother’s family) on July 28, 1984. After her birth she lived with her parents in Paris, France until the age of six. Her parents then moved to Salt Lake City, Utah where they fell in love with the mountains and stayed ever since! Having a deep rooted connection to her Italian family Elena spent every summer of her childhood and young adult life on the beaches of Sardegna with her grandparents, cousins, and other relatives. 

In Italian culture food is the thread of life. Food is: tradition, family, laughter, joy, memories, and most of all a love language that binds generations. The old grandmothers converse all morning and afternoon plotting their next meals and comparing recipes. This is where Elena developed her passion for cooking, baking, and most of all sharing her food around tables of new acquaintances, old friends, and family. In addition to dreaming up recipes Elena is busy raising her sweet children and is a part-time  reading specialist at Innovations Early College High School in Salt Lake City. She also enjoys running, hiking, and spending time/traveling with her family- including yearly Sardegna trips to visit family. Elena currently lives in Bountiful, Utah with her two beautiful children and loving husband. 

Follow along as she shares her delicious recipes! Enjoy.